Prep Time: 1 hr 15 mins
Yield: 24 squares

Ingredients

• 800g spinach

• 2–3 tbsp extra virgin olive oil

• 3 leeks, sliced

• ½ tsp nutmeg

• 1 tsp cinnamon

• 1 tsp black pepper

• Salt

• 120g fresh dill

• 300g feta

• 250g ricotta

• 450g filo pastry

• 100ml olive oil (plus extra)

Method

1. Wilt spinach in batches, drain thoroughly.

2. Cook leeks in oil until soft.

3. Add seasoning, then mix with spinach, dill, feta, ricotta.

4. Layer 8 filo sheets (oil between each).

5. Add filling, then 8 more sheets.

6. Cut before baking.

7. Bake:

   • 200°C (fan) for 15 mins

   • Then 170°C for 25–30 mins

Notes

• Let cool before serving

• Keeps 2 days or freeze up to 1 month